Small Plate Menu
Duck Confit Dijonaise
$6.00
Mini Wellington
$6.00
Truffle demi.
House Pate
$6.00
Escargots
$6.00
Garlic butter.
Mussels
$6.00
White wine cream herb broth.
Shrimp
$6.00
Stuffed with crab.
Frog Legs
$6.00
Provencal tomatoes.
Seared Salmon
$6.00
Lemon, aioli, dill crustini.
Roasted Beets Au Chevre
$6.00
Pan Seared Scallop
$6.00
Whitebean fricassee.
Brie en Croute
6.00
$Les Potages
Cold Potato & Leek Soup
$7.00
Vichyssoise.
Baked French Onion Soup
7.00
Soupe a l'oignon gratinee.
$Les Salades
Saumon Niçois
$12.00
Salmon, anchovies, olives and classic nicoise vegetables over mixed greens.
House Salad
$7.00
Salade le rendez-vous.
Salade de Betteraves
$8.00
Roasted beet salad topped with warm goat cheese.
Salade D'epinards
8.00
Spinach salad, bacon vinaigrette, caramelized shallots, tomato & blue cheese.
$Les Hors D'Oeuvres
Ris de Veau
$15.00
Pan seared sweetbreads over tangy mushroom confit.
Cuisses de Grenouilles
$11.00
Breaded, pan fried over tomato provencal and salad with balsamic reduction and chive oil.
Coquilles Saint-jacques Gratinees
$13.00
Seared scallops with vermouth and mushroom veloute topped with house cheese blend.
Trio de Champignons
$12.00
Wild mushrooms and brie wrapped in a puff pastry with red wine demi and beurre blanc.
Moules Provencales
$13.00
Mussels steamed in a white wine herb cream sauce.
Pate en Terrine
$10.00
House duck pate.
Brie en Croute
$11.00
Baked brie stuffed with apricot glaze over caramelized apple sauce.
Escargots Au Chablis
10.00
Snails in garlic butter and chablis.
$Specialties Of The House
Served with anna potatoes.Saint-jacques
$32.00
Pan seared jumbo scallops over roasted garlic aioli.
Cabrilla Grenobloise
$28.00
Egg battered sea bass, croutons, capers, lemon and brown butter.
Crevettes Farcies
$29.00
Crab and vegetable stuffed shrimp with burre blanc.
Chateaubriand Bearnaise Sauce
$72.00
Roasted beef tenderloin with herbs de provence and bearnaise sauce for 2.
Agaric Farcies
$19.00
Portobello stuffed with creamed vegetables.
Saumon Le Rendez-vous
$26.00
Pan seared Atlantic salmon with an orange basil cream sauce.
Coq Au Reisling
$23.00
White wine braised chicken with bacon, garlic, onions, lemons, mushrooms and tarragon.
Mignons de Veau Au Calvados
36.00
Veal medallions with caramelized apples and apple brandy demi-glace.
$Desserts
Charlotte Verrine
$8.00
Chocolate Cake
$11.00
Menu for Le Rendez-Vous is provided by findrestaurantmenu.com
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